Raspberry Muffins

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My raspberry muffins have a moist crumb, bursts of tangy berries and a buttery brown-sugar streusel. Make these bakery style muffins at home in around 30 minutes.

I love making muffins for brunch like my zucchini chocolate muffins and my morning glory muffins. Think of these raspberry muffins as half muffin half coffee cake. They're super tender inside but topped with the most amazing melt in your mouth streusel. I've been perfecting this recipe because to me store-bought muffins either taste like cardboard or cost five dollars each.  These are SO moist and can be made for pennies on the dollar. These are everything I want in a morning pastry without the drive to the bakery. Obviously great for breakfast but try them for a late night snack with some vanilla ice cream too.

Why This Recipe Works: A Sprinkle of Food Science

1. Secret Ingredient Sour Cream: The fat helps give you a soft moist muffin while the acid helps break down gluten to keep them super tender.
2. Use Oil Not Butter: Oil is liquid at room temperature which helps keep these babies moist for days. Butter is solid at room temperature which can make muffins feel dry or dense.
3. Raspberries In Every Bite: We toss these with flour to make sure they don't all sink to the bottom.

Ingredient Notes and Shopping Tips

• Flour: Measure correctly by spooning it into your cup and leveling with a knife. Scooping directly from the bag can pack in a lot more flour, leading to dense, dry muffins.
• Baking Powder: Use double acting baking soda. Be sure to replace every 6 months or so as it does loose its effectiveness over time.
• Sour Cream: Use full fat for the best results. Greek yogurt works as a substitute, but sour cream gives better flavor.
• Vegetable Oil: You can use any neutral oil such as canola oil.
• Raspberries: Look for berries that are plump and deep red to ruby red in color. Pale tips usually mean they're underripe and will taste tart. Avoid packages with lots of liquid pooling at the bottom. Always be sure to pat dry with paper towels after washing.
• Eggs: Room temperature eggs mix more smoothly into the batter. Set them out 30 minutes before baking. Forgot to plan ahead? Place in a bowl of warm water for 5 minutes.
• Butter: Use cold not room temperature butter for the streusel to form those big chunky crumbs we all love.

Krystle's Tips: Steal My Culinary School Secrets

1. Prevent Berries From Sinking: Toss berries with a few teaspoons of flour to evenly disperse them throughout the batter.
2. Don't Overmix: Gently mix ingredients just until combined. Overmixing develops too much gluten, making muffins tough.
3. Rest Batter: Rest batter for 10 minutes before scooping into muffin tins. This allows the flour to hydrate and gives the baking powder time to work for those bakery style muffin tops.
4. Use An Ice Cream Scoop: This will give you muffins that are the same size. Not only will they look better but they'll cook evenly. Aim for around ¼ cup of batter per muffin or until the tin is about ⅔ of the way full.
5. Don't Overbake:  Bake until a toothpick inserted in the center comes out with just a few moist crumbs.
6. Bigger Muffin Tops: Fill every other muffin cup for better air flow.

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